Roasted-Potato Salad with Buttermilk Dressing

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Freshly grated lemon peel and creamy buttermilk add zing to everyone's favorite picnic food. If you want to make the salad more than 2 hours ahead, don't toss the potatoes with the dressing and chives until right before serving.

Transfer hot potatoes to large bowl and gently toss with lemon peel and juice; set aside to cool slightly, about 20 minutes. Add Buttermilk Dressing and chives; toss gently to coat. Serve salad warm or cover and refrigerate up to 2 hours.

Tips & Techniques

To make your own buttermilk: In glass measuring cup, place 2 teaspoons fresh lemon juice or distilled white vinegar, then pour in enough milk to equal 2/3 cup. Stir; let stand about 5 minutes to thicken slightly before using.